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Review: Pierre Ferrand Dry Curacao

The liqueur we know as Curacao is traditionally made with Curaçao oranges, which are (of course) found on the Caribbean Island of the same name. These oranges are actually descendants of the more familiar Valencia Orange which were brought to the island of Curacao by Spanish traders centuries ago. The Valencia orange did not do very well in the new climate as the oranges which were planted became very bitter as the years went by. In fact, the planted trees were eventually abandoned and left to grow wild. Some time later, somebody noticed that the peel of these ‘wild oranges’ contained oils which were pleasingly aromatic. The wild Valencia orange had become something new and different, and in the 1800s people began to experiment with them by distilling them with alcohol (and blending them with spices) creating the liqueur which we know today as Curacao.

Pierre Ferrand Dry Curacao, is a traditional Orange Curacao which is based on an original 19th century recipe. According to Mr. Gabriel, his Dry Orange Curacao is what the liqueur was meant to be when the spirit was created. Since I am a bit of a cocktail geek myself, I thought that I would put Pierre Ferrand Dry Curacao through the paces of my review methodology as well as build a few cocktails to see how this traditional Dry Orange Curacao stacks up.